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Friday, February 27, 2015

This
soup can be finished on the stove or in a slow cooker. The longer it
cooks the softer the onions and richer the flavor. This recipe is a
great variation from the traditional recipe made with beef broth. Serves 6 people.

4 large onions, sliced into thin rings

6 tablespoons butter

1 tablespoon sugar

2 quarts chicken broth

French bread, sliced and toasted

mozzarella or romano cheese, shredded

Melt butter in large soup pot. Add
onions and cook over medium heat, for at least 15 minutes, stirring
often until onions are tender and golden brown. Add sugar and cook
while stirring for 1 minute. Add broth, cover and bring to boil.
Reduce heat and simmer for at least 15 minute or transfer to slow
cooker and cook until ready to serve. Ladle into bowls and top
with toasted french bread slices and shredded mozzarella or romano
cheese.

Saturday, February 21, 2015

This
is one of my favorite recipes! It's so easy and they turn out perfect
every time. You can also cut the chicken into cubes to make chicken
nuggets or add some cayenne pepper to spice them up. Serves 4-6 people.

Preheat oven to 450. Mix dry
ingredients in ziplock bag. Dip half of chicken pieces into the egg,
using a fork, letting excess drip off, and place in the ziplock bag.
Shake and transfer to a parchment paper or foil lined cookie sheet.
Repeat with other half of chicken. Drizzle melted butter over the
chicken. Bake for 6 minutes, turn and bake for 6 minutes more, or until
chicken is done. Serve with your favorite dipping sauce.

Tuesday, February 17, 2015

You can use zucchini or yellow squash in this recipe, both are great. and you can omit the carrot if you don't have any on hand. This is a fairly healthy recipe that tastes moist and delicious. I cannot even tell they have wheat flour in them. This is my new go to recipe and lately I've been making them almost every week. I have even frozen 2 cup quantities of shredded squash and carrot so that I can quickly whip up a batch.

Thursday, February 12, 2015

Will
make 30-60 chocolates depending on size of mold. I use Aldi brand semi
sweet chocolate chips. They are very good and affordable. Quite easy to make and fun to give to friends.

1/2 cup peanut butter

3/4 cup powdered sugar

2 tablespoons brown sugar

2 tablespoons softened butter or margarine

24 ounces chocolate, chips or chopped (or more)

Make peanut butter filling in small
bowl with hand mixer. Prepare peanut butter filling inserts and set on
wax paper. Melt and temper chocolate (I would only temper 10-12 oz at a
time). Fill piping bag with tempered chocolate. Fill bottom of mold.
Place peanut butter filling on top of chocolate and fill rest of mold
with chocolate. Tap the mold to settle and smooth out the melted
chocolate. Look underneath mold to make sure the peanut butter filling is not showing but completely covered with chocolate. Place molds in fridge until hardened (doesn't take more than
30-60 minutes). Pop out of mold and store in airtight container in
fridge.

How I tempered my chocolate: http://sweets.seriouseats.com/2010/03/how-to-temper-chocolate.html

Tuesday, February 10, 2015

The picture below shows the basic construction. I used a skinny loaf, a small loaf, and one cupcake. I cut the small loaf into three pieces. I used my cake paint for the blue and gray but used frosting dye for the black, red, and yellow. I used cream cheese frosting (had cream cheese and butter, no shortening) and discovered that the cake paint did not work well on it and the cream cheese frosting was hard to spread out completely smooth. The cake paint might have worked better if I let the frosting dry out overnight, but I think straight buttercream just works better since it crusts more and faster. I used mini chocolate chips for the eyes and double stuff fudge oreos for the wheels.

Wednesday, February 4, 2015

These
brownies are slightly cake like but still dense and have a very rich
cocoa flavor. This is my favorite homemade brownie recipe that I have
tried. We call them Bradford brownies because my husband got the recipe
from a friend with the last name Bradford. They are WAY TO EASY to make
when you get a chocolate craving and they turn out perfect every time. Serves 12

Tuesday, February 3, 2015

Preheat oven to 425. Cut top 1/4 of
tomatoes off and discard. Remove very center core of each tomato and
discard. Place in lightly greased baking dish. Brush tops with olive
oil. Sprinkle garlic salt, Italian seasoning, and fresh cracked pepper
on top of each tomato. Bake for 45 minutes to 1 hour until very soft
and starting to brown. Remove from oven and sprinkle bread crumbs and
parmesan cheese on top. Bake for an additional 5 minutes or broil for 2
minutes. Serve immediately.